These fudgy double chocolate brownies are rich, chocolatey and probably the healthiest brownies without missing on taste. If you read the heading of this post carefully, you’ll already know the secret ingredient. Yes, it’s black beans. Yes, beans. But don’t worry, you won’t taste them. Instead these brownies taste indulgent, while they’re pretty healthy (you could actually have them for breakfast) and rich in protein.
Plus, these are the kind of brownies you can bring to a party where anyone can enjoy them, as they’re vegan, gluten-free and can even be nut free. I recommend that you reveal the secret ingredient after serving. Nobody will have guessed it beforehand.
The first black bean brownie recipe I liked was one by Chocolate Covered Katie. As always, I adapted it to my liking, so here comes my spin on her recipe.
These fudgy double chocolate brownies are rich, chocolatey and probably as healthy as possible without missing on taste. They also happen to be vegan, gluten-free and can even be nut free, so that really anyone can enjoy them. Serve these delicious brownies with vanilla (n)ice cream.
- 3 cups black beans, cooked (500 g)
- 1 cup quick oats (100 g)
- 3/4 cup maple syrup
- 4 tbsp coconut blossom sugar (or raw cane sugar)
- 4 tbsp cacao (50 g)
- 4 tbsp almond butter (see notes) (80 g)
- 2 tbsp rapeseed oil (or liquid coconut oil) (20 g)
- 3 tsp vanilla extract (or powder)
- 1 tsp baking powder
- a pinch of salt (only if beans are unsalted!)
- 1/2 cup bitter sweet chocolate chips, or chopped dark chocolate (100 g)
- more bitter sweet chocolate chips, or chopped dark chocolate (optional)
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Preheat oven to 350 °F (180 °C) and grease a baking dish or line with parchment paper.
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Blend all ingredients except chocolate chips in a food processor until smooth. Then stir in the chocolate chips. Transfer dough into prepared baking dish, smoothen and sprinkle some extra chocolate chips over the top (optional, but highly recommended).
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Bake brownies for about 20 minutes (test if done with a wooden stick) and let them cool completely afterwards.
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Serve with vanilla nice cream and sweet and spicy pecans.
- For a nut free version, use tahini (sesame butter) or more oil instead of the almond butter.
I hope you love this recipe – please let me know in the comment section below! If you make these brownies, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!
